Name: Baby Tomato and Tuscan Kale Couscous
Ingredients: 1box East India brand plain Couscous; 1 ¼cups boiling hot water; 1Tbsp olive oil; Pink salt and pepper, to taste; 2 Tbsp garlic oil; 1 clove garlic, thinly sliced; 15 baby tomatoes, cut in half; 1 ½cups Tuscan Kale, chopped coarsely 112; Pink salt and black pepper, to taste; ¼ cup tequila, for deglazing; ½ cup grated Parmesan cheese, or vegan Parmesan

Baby Tomato and Tuscan Kale Couscous

with sheep’s cheese, tequila, garlic, and garlic oil

Couscous is one grain I eat regularly. It’s light yet filling and goes great with just about any protein.

Serves 4 side dishes

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Ingredients

For the couscous

1box East India brand plain Couscous
1 ¼cups boiling hot water
1Tbsp olive oil
Pink salt and pepper, to taste

For the vegetables

2 Tbsp garlic oil
1 clove garlic, thinly sliced
15 baby tomatoes, cut in half
1 ½cups Tuscan Kale, chopped coarsely 112
Pink salt and black pepper, to taste
¼ cup tequila, for deglazing
½ cup grated Parmesan cheese, or vegan Parmesan

Instructions

In a medium bowl, pour the box of couscous in, add the olive oil, salt, and pepper to taste and hot water. Stir around and cover with plastic wrap, punching a tiny hole in the top. Let it cook for about 10 minutes. Fluff when done and set aside uncovered.
In a sauté pan, heat the oil on high heat and add prepared vegetables listed in the ingredients, salt, and pepper to taste, sautéing for 3 minutes. Deglaze with the tequila and cook for 1 minute. *Deglazing removes and dissolves browned food residue from a pan to flavor sauces, soups, and anything you want to make more flavorful. Add the cooked couscous and toss well. Top with grated Parmesan cheese. Serve with a plant based or animal protein, if desired.

Baby Tomato and Tuscan Kale Couscous

Baby Tomato and Tuscan Kale Couscous

Ingredients

For the couscous

For the vegetables

Instructions

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